Chunky Chocolate Chip Cookies
Chunky Bakery-Style Chocolate Chip Cookies
If you love thick, chunky chocolate chip cookies with crisp edges and soft, gooey centers, these are about to become your go-to. This recipe uses cold butter, a mix of cake flour and all-purpose flour, and a short chill time to create cookies that bake up tall, rich, and bakery-worthy… no flat cookies here.
Every bite is packed with chocolate, and the texture is exactly what you’d expect from a high-end bakery cookie: slightly crisp on the outside, soft and melty in the middle, and loaded with flavor.
Why You’ll Love These Cookies
Thick & chunky with bakery-style height
Made with cold butter (no waiting for it to soften!)
Soft centers with golden, crisp edges
Easy to prep ahead thanks to a short chill time
Perfect for cookie lovers who want big cookies 🍪
Ingredients:
Butter
Brown sugar
Sugar
Egg
Vanilla
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
Chocolate chips
Pro Tips for Perfect Chunky Cookies
Cold butter matters: It helps create structure and height, giving you that bakery-style thickness.
Don’t flatten the dough: Keep the scoops tall and rough for thick centers.
Slightly underbake: The cookies should look soft in the center when you pull them out—this keeps them gooey.
Use a large scoop: Bigger dough balls = thicker cookies.
Troubleshooting
My cookies spread too much.
Make sure the dough is fully chilled
Check that your oven is fully preheated to 400°F
Don’t overmix the dough after adding the flour
My cookies didn’t spread at all.
Let the dough sit at room temperature for 5 minutes before baking
Slightly flatten the top of the dough mound if needed
The cookies seem underbaked?
They’ll continue baking as they cool on the pan
For firmer centers, bake an additional 1–2 minutes
Storage & Freezing
Room temperature: Store in an airtight container for up to 3 days
Freeze baked cookies: Freeze for up to 2 months
Freeze dough balls: Scoop, chill, then freeze. Bake straight from frozen, adding 1–2 minutes to the bake time
If you give these chunky chocolate chip cookies a try, I’d love to hear what you think! Leave a comment, rate the recipe, or share your cookies with me—I’m always so excited to see your bakes come to life.
Chunky Chocolate Chip Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes).
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
- Add the chocolate chips and fold into the batter with a spatula.
- Using a large cookie scoop, scoop chunky scoops of dough and don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.